These meatless “pulled pork” style BBQ mushrooms will change everything you knew about barbecue – for the better!

Want the tender texture of pulled pork that comes after a full day of simmering, but in a fraction of the time? These vegetarian-friendly “pulled pork” mushrooms mimic the same BBQ taste and texture, and can be made in just 40 minutes!

Begin by roasting Portobello mushrooms for 20 minutes, then let them cool a little before shredding the mushrooms with two forks to create pork-like strands.

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Next, heat up a little extra virgin olive oil in a skillet, then sauté the shredded mushrooms with garlic, parsley and Paleo BBQ sauce. We recommend making your own BBQ sauce from tomato paste, apple cider vinegar, and raw honey to ensure the healthiest kind possible!

Cook the pulled mushroom mixture for at least five minutes to thicken it up and caramelize the sauce. Serve the BBQ mushrooms over cauliflower rice or roasted sweet potatoes. Garnish everything with chopped parsley, and dig in!

Tip: You can replace the Portobellos in the recipe with any other type of large mushroom, such as whole trumpet or oyster varieties.

Felicia Lim

How to Make Meatless Pulled BBQ Mushrooms

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Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:2

How to Make Meatless Pulled BBQ Mushrooms

Recipe by: Felicia Lim

These meatless “pulled pork” style mushrooms will change everything you knew about BBQ - for the better!

Tools

• Wire rack
• Baking sheet
• Food processor or blender
• Large skillet with lid

Ingredients

• 1 lb Portobello mushrooms
• 2 T coconut oil
• 2 t dried garlic
• 2 t dried parsley
• 1 cup Paleo BBQ sauce
• Salt, to taste
• Fresh chopped parsley, for garnishing

Instructions

• Preheat oven to 500°F. Place a wire rack on top of a baking sheet.
• Place the mushrooms face up on the wire rack and roast them for 20 minutes.
• Remove the mushrooms from the oven and cool for 10 minutes before using two forks to shred them apart.
• Heat up the coconut oil in the skillet. Add the shredded mushrooms and season with the dried garlic and parsley. Sauté for at least 5 minutes before adding the BBQ sauce. Stir well with a wooden spoon until the sauce caramelizes and the mushrooms are fully coated. Add salt to taste.
• Garnish “pulled pork” mushrooms with freshly chopped parsley. Serve with cauliflower rice or roasted sweet potatoes.

Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)

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